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Cake Tips 3..Fonda-what? January 13, 2011

Now that you’ve made it to the tasting and you’re enjoying some delicious samples, one word may come up in conversation that you’re not familiar with..FONDANT! You may have heard it on “Cake Boss” and think every cake has to have it, or your mother may have told you its nasty tasting and you definitely don’t want it. There are positives and negatives, and in the end your cake consultant will tell you whether or not it’s necessary. Here’s some facts about this sticky stuff…

Fondant, noun-(Fan-dent): An icing made out of gelatin, confectioners sugar and water. A very smooth and malleable icing that dries hard. Not for the amateur, this icing isn’t put on with a knife, but rather rolled to a uniform thickness and then laid over the cake. It can also be used for detail work such as making intricate flowers. A fondant-covered cake can be spotted by its rounded edges.

Fondant is basically play-dough icing. If it’s covering a cake, you can be guaranteed that the cake will be super smooth, almost flawless. It can be sculpted to make leaves, flowers, draping, branches, figurines, and SO much more. About the taste…a few years ago, your mom would have been right on the money. Fondant WAS nasty. It’s getting better with age and while not as sweet and creamy as buttercream, there will always be buttercream under the fondant so don’t let the taste stop you.